Nutritional yeast is the secret ingredient in this dish. It's a good vegan source of protein and vitamin B with a rich cheese flavour reminiscent of Parmesan.
- Prep time 10 minutes
- Total time 25 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In food processor, pulse together garlic, avocados, spinach, nutritional yeast, dill, oil, water, lemon zest, lemon juice, salt and pepper until smooth. Mixture will resemble pesto. Set aside. I
n large saucepan of boiling salted water, cook pasta according to package instructions. Add asparagus during last 4 minutes of cooking. Reserving 1/4 cup of the cooking liquid, drain pasta and asparagus. Return to pan; gently stir in pesto until combined. If needed, gradually stir in enough of the reserved cooking liquid to loosen sauce. Garnish with sprigs of fresh dill and sprinkle with more nutritional yeast, if you wish.
Tip from The Test Kitchen: Looking to add even more protein? Swap traditional noodles with quinoa or spelt pasta. Both are full of protein, and spelt noodles layer in a pleasant nutty flavour.
To discover more recipes ideas using avocados, visit:
avocadosfrommexico.ca/recipe-centre.
Nutritional facts Per serving: about
- Fibre 12 g
- Sodium 1196 mg
- Sugars 4 g
- Protein 24 g
- Calories 757
- Total fat 27 g
- Potassium 890 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 107 g
%RDI
- Iron 45
- Folate 279
- Calcium 8
- Vitamin A 38
- Vitamin C 47
